Preheat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
Add the water and dates to a blender or food processor and blend until smooth.
Transfer the date mixture to a large mixing bowl then mix in the peanut butter, eggs, yogurt, milk, and vanilla until well well combined.
Now mix in the flour, cocoa powder, baking soda, and salt until well combined.
Spread the batter evenly into the lined baking sheet then bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Take the cake out of the oven and allow to cool for at least 1 hour before frosting.
FILLING & FROSTING:
When the cake is cool transfer it to a large cutting board and remove the parchment paper.
Cut the cake into 2 rectangles each 7x11-inches.
Spread the peanut butter on top of one of the cakes then place the other cake on top. Set aside.
Add the dates and water to a food processor and blend until smooth.
Add the melted chocolate, heavy cream, and vanilla into the food processor with the dates and blend until well mixed and thickened.
Use a spatula to gently spread the frosting evenly on top and sides of the cake.
Cover the cake and refrigerate until ready to serve.
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